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My T Satisfying Chocolate Pudding

by Chef Fran Costigan

(Yield: 2-2/3 cups, about 6 servings)

Combine the sugar, cocoa, and salt in a heavy, medium saucepan. Add 1/2 cup of the soymilk to the mixture, whisking until mostly dissolved.

Bring the chocolate mixture to a boil over medium heat, whisking frequently. Stir in 1-1/4 cups more of the soymilk. Return to boil, reduce heat to low and cook at a low boil for 2 minutes, whisking occasionally.

In measuring pitcher, combine the remaining 1/2 cup of the soymilk with the cornstarch and stir with a fork until dissolved. Add to the simmering chocolate, whisking constantly and cook, stirring frequently, until the mixture boils. After the pudding has boiled about 30 seconds, remove the saucepan from the stove and stir in the vanilla extract. (If you are using the optional chocolate, add it to the hot pudding now, stirring until melted.)

Pour the pudding into ramekins or other small cups. Cool to room temperature and enjoy, or refrigerate up to two days.

(Source: Dr. McDougall)